Serves: 4
Total Calories: 94
Fillet and cut 2 sage grouse into 1-inch cubes. Soak in milk for several hours or overnight. Drain and pat dry. Coat with seasoned flour (to flour add generous amounts of paprika, garlic salt, onion salt, and pepper--flour should have a red tint). Brown in hot oil. Place in Dutch oven.
Add sauce ingredients. Cover and cook using 8-10 briquets underneath the Dutch oven and 15-18 briquets on the lid, or in a 350°F oven. For adult birds, which may be tough, plan on cooking about 2 1/2 hours. You’ll need to freshen your charcoal for the last hour. Check periodically and add more wine or water if needed. Serve with rice or noodles and a green salad. Serves four. This is a good recipe for old as well as young birds. Pheasant can be substituted for sage grouse.
Spiced with More Tall Tales - Fish and Fowl
This Sage Grouse Supreme recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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